Tag: Regina

Gluten Free Regina is an online resource for people visiting or living in Regina, who would like information on different places to eat in and around the area. In this blog we share a recipe for Brussels Sprouts.

MAKE BRUSSELS THE BEST PART OF THE MEAL WITH BACON BRUSSELS GRATIN

Brussels Sprouts are one of our favorite veggies, in spite of the fact that they don’t have the best reputation. We typically chalk up people’s distaste for the green veggie to not knowing just how delicious it can be – roasting is basically the only way to go – and therefore not realizing how great it is, and we try to do our parts to show everyone what a great ingredient it is. Here, we took some lightly roasted Brussels (gotta get a little color on them) and then made a creamy, cheesy, flavorful gratin to showcase them and make everyone fall in love with them…you need to try this!

The key here is roasting your sprouts ahead of time. Not only does this ensure that your veggies will be perfectly tender by the time they’re cooked in the gratin and come out of the oven, but roasting them gives an amazing flavor that takes everything up a notch. Add to that the crumbled bacon, cheese, and rosemary, and you’ve got yourself a side dish that’ll steal the show. At least that’s what happened at our dinner!

Brussels Sprouts Gratin

45 minutes to prepare serves 6

INGREDIENTS

1 1/2 pounds brussels sprouts, halved

8 oz. bacon, cooked and crumbled

1 cup sharp cheddar cheese, grated

1/2 cup fontina cheese, grated, optional

3/4 cup heavy cream

2 tablespoons extra‑virgin olive oil

1 egg

1 sprig rosemary, minced

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon red pepper flakes, optional

Kosher salt and freshly ground pepper, to taste

PREPARATION

Preheat oven to 400º F.Toss Brussels sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15‑20 minutes, or until semi‑softened.

Toss Brussel sprouts with olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15‑20 minutes, or until semi‑softened.

Have you ever had avocado bread? This bread is made with buttery avocado goodness and chocolate. This is a great combination because the avocado adds healthy fats and nutrients to this dessert, while the chocolate hides the flavor of the avocado. You are then left with a chocolaty tasting bread that is soft and moist.

Chicken Bacon Ranch Lettuce Wraps are the easiest way to ditch carbs or gluten!

TOTAL TIME: 0:20

PREP: 0:15

LEVEL: EASY

SERVES: 4

INGREDIENTS

1 tbsp. extra-virgin olive oil

2 boneless skinless chicken breasts

kosher salt

Freshly ground black pepper

16 leaves romaine

8 slices provolone

8 strips cooked bacon

2 roma tomatoes, thinly sliced

Ranch, for drizzling

4 Toothpicks

Chips, for serving (optional)

DIRECTIONS

In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Let rest 5 minutes, then slice.

Line a surface with a large square of parchment. Fold up bottom corner to make a triangle. Cover paper with 3 leaves romaine and top with 2 slices provolone, tomato, 2 slices bacon, and cooked chicken slices, then drizzle with ranch and season with salt and pepper. Top with romaine leaf.

Roll wrap by folding sides in toward one another, then tightly wrap parchment paper around the bottom. Poke with a toothpick.

DIRECTIONS

Preheat oven to 375 degrees F. In a large bowl, combine flour and cauliflower, Toss until fully coated.

Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. Dip cauliflower in beaten eggs, then panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt and pepper.

The oats give them a delicious crunch, and the chocolate drizzle gives them the perfect amount of sweetness. Even better? All you need to do is mix them up, stick them in the fridge, and enjoy. Let us demonstrate this simple sweet, then read on for the full recipe so you can try them yourself.

Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.

In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined.

Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.

Gluten Free Regina is an online resource for people visiting or living in Regina, who would like information on different places to eat in and around the area.Try new restaurants like Chachalaca’s Mexican Cuisine

ARE YOU LOOKING FOR AUTHENTIC MEXICAN CUISINE?Try Chachalaca’s

Opened recently in the old Breakfast Bistro location is Chachalaca’s Mexican Cuisine. Known for being in Regina Beach this restaurant makes authentic Mexican food!

I am a freak for Mexican food! Every time we go to California its a must have stop! The last time I enjoyed refried beans in Regina was when La Bodega had Bean Nachos!

Te beans were awesome! I ate the GF vegetarian enchiladas..Very delicious! To be honest..Next time I will probably just get beans and rice…That’s how good they were!

Gluten Free Regina a Not for Profit group in Regina, Saskatchewan gives you ideas for gluten free cooking. In this article from taken from Delish is a savory dish called Melting Potatoes!

You NEED to know how to make Melting Potatoes

TOTAL TIME: 0:50

COOK: 0:45

LEVEL: EASY

SERVES: 4 SERVINGS

INGREDIENTS

2 lb. Yukon Gold potatoes, peeled

2 tbsp. butter, melted

2 tbsp. olive oil

2 tbsp. chopped fresh rosemary

3/4 tsp. salt

1/4 tsp. Pepper

1 c. low-sodium chicken broth

2 garlic cloves, finely minced

DIRECTIONS

Preheat oven to 500 degrees F.

Cut potatoes into ¾”-1” thick slices, and place the slices in a medium bowl. Pour in the olive oil, melted butter, and rosemary. Season with salt and pepper and toss until evenly combined.

Lay the potatoes flat, in a single layer, on a 9”x13” metal baking dish, using two dishes if necessary. (Do not use a glass baking dish, as pouring the chicken broth into the hot pan could resulting in the glass cracking.) Bake until the bottom of each potato is golden brown, about 15 minutes.

Remove the dish from the oven and flip each potato. Bake for another 15 minutes, until the other side of the potato, is golden brown.

Remove dish from oven, pour in chicken broth and sprinkle with garlic. Return to oven to bake until the potatoes are tender and the stock reduces slightly, about another 15 minutes.

Gluten Free Regina is an online resource for people visiting or living in Regina, who would like information on different places to eat in and around the area. You don’t think you’ll like the Mac and Jeezy? We have more Gluten free video recipes.

The fall season joke is always about how pumpkin spice is overused in baking, unfortunately, with Celiac Disease you don’t get to experience it as much. You don’t realize how much you miss it until you can’t have it. Terrific if you have a sweet tooth because these pumpkin spice pancakes are covered in a caramel drizzle sauce and sprinkled with pecans.

It’s not very often we get seasonal breakfast food so definitely suggest these pancakes!

According to the Tim Horton’s Allergen Chart,the following breakfast items do not have any gluten-containing ingredients:

All beverages

Hashbrowns

Egg patties, omelettes, and scrambled eggs

Bacon, ham, and sausage

Processed cheese

Chili

Hearty Bacon Potato Soup

Turkey & Wild Rice Soup

Creamy Sundried Tomato Soup

However, the allergen chart also states: “If you have a food allergy we recommend that you refrain from eating our products. Although we take precautions, it is impossible to guarantee that our products have not come into contact with peanuts, nuts or other allergens.”

The sole option that is safe for Celiacs are items produced and packaged in a dedicated gluten-free facility. Right now, that’s just the coconut macaroons. We’re hoping to see more choices!